Broiled Shrimp Wrapped with Bacon
makes 24 pieces
NOTE: We found that blanching makes the bacon a bit less salty
and is worth the extra couple of minutes of work.
4 slices bacon (about 4 ounces)
24 small shrimp (about 8 ounces), peeled
1 tablespoon balsamic vinegar
Salt and ground black pepper
INSTRUCTIONS:
1. Stack bacon strips on top of each other and halve lengthwise; cut strips diagonally into thirds. Bring 1 quart of water to a boil in medium saucepan. Add bacon and blanch for 50 seconds. Drain bacon and lay flat on triple thickness of paper towels.
2. Adjust oven rack to highest position and heat broiler. Wrap one piece bacon around each shrimp and place on broiler rack, tucking ends of bacon under shrimp. Sprinkle shrimp with balsamic vinegar and salt and pepper to taste.
3. Broil until shrimp are pink and edges of bacon are brown, about 2 minutes, reversing direction of broiler pan after 1 minute. Transfer to a platter and serve immediately, with toothpicks.